Varnith Shetty

Experienced Head Chef with ** years + exceptional skills.

I am a highly resourceful, flexible and motivated Head Chef with an enduring passion for cooking. known as a innovative thinker with strong restaurant kitchen operation, coporate banquet, food safety, & nutrition. Expertise includes developing and managing innovative flavor profiles, menus, budgets and restaurant staffs. I firmly believe that Guest satisfaction is the most important aspect of running a success- ful Outlet; hence, I like to ensure that the food that comes out of my kitchen is prepared and presented to the latest trends with highest standard. My practical experience working in busy kitchens and my ever growing passion towards food have made me flawless in executing culinary arts, management and guest relations.

WORK EXPERIENCE

Includes All Day Dining/ Pool & beach/ Intimate dining

• Building a motivated and effective team that delivers consistent operational standards and brings dynamism to the production and menu to remain competitive in the market.

• Responsible in assisting all aspects of brand standards, hygiene and safety practices. Team recruitment and development in line with the company’s specific policies and procedures whilst enhancing the brand image of business.

• Estimates daily production needs on a weekly basis and plan in advance for a smooth operation.

• Assist Executive Sous Chef with all kitchen operations and prepara- tion.a

• Develops, designs, or creates new applications, ideas, relationships, systems, products, including artistic contributions.

• Maintaining purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

CONTACT

+971-*********

+91-730*******

varnith@rediffmail.com

Chef De Cuisine

Rixos The Palm Hotel & Suites, Dubai

March 2019 to June 2020

SOUS CHEF

Main Kitchen :-

Includes of All day Dining/Banquets/Room service/Club lounge/Bar

• Reporting to Executive Chef.

• Manage kitchen shift operations and ensures compliance with all Food

& Beverage policies, standards and procedures.

• Assists in determining how food should be presented and creates decorative food displays.

• Ensures compliance with food handling and sanitation standards.

• Recognizes superior quality products, presentations and flavour.

• Completed HACCP level 3.

• Completed PIC (PERSON IN CHARGE) Certified by Dubai Government. Pullman Hotel & Resorts JLT, Dubai

October 2016 to Feb 2019

SR. CHEF DE PARTIE

Porter House (Steak House) –Pool & Beach

• Reporting to Chef De Cuisine.

• Manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Responsible for HACCP files.

• Assist Chef De Cuisine on Creating New Dishes.

• Overlooking the production.

• Responsible for daily training.

Sofitel Hotel Resort & Spa The Palm, Dubai

Feb 2015 to Sept 2016

INDUSTRIAL TRAINEE

Taj Lands End, India

6 months Industrial Training

CHEF DE PARTIE

• Chef In-charge of Club Lounge.

• Hands on production for banquets.

• Maintaining HACCP Records.

• Assisting Sous Chef in daily operation.

Le Royal Meriden Beach Resort & Spa, Dubai

March 2013 to Feb 2015

• Handpicked for prestigious management training programme.

• Trained in multiple kitchens for basics and explore the cuisines.

• High performer with two promotions.

• Promoting culinary philosophy.

The Resort,Mumbai-India.

Management Trainee to Senior Chef De Partie

June 2008 to Febraury 2013

Area Of Expertise

• A la Carte.

• Modern & Theme Buffets.

• Intimate Events.

• Banquet Service.

• Fine Dining.

• Créative Menu Development.

• Special Events Planning.

• Management.

• Price Structring & Cost Containment.

3 Years of Hospitality Management and Catering Operations from Rizvi academy of hospitality & catering operations and American hotel & lodging educational institute

2005 to 2008

EDUCATION

ACHIEVEMENTS:-

• Successfully launched brand new All Day dining outlet Turquoise at Rixos The Palm. Exclusive outlet for suit room guests to provide luxury experience.

• Implemented Theme Nights to increase the foot fall and generate revenue.

• Awarded for securing highest score in Mistry audit.

• Completed Train The Trainer Programme.

• Completed HACCP Level 3.

• Awarded for most commented team member in Social Media.

• Sucessfully completed management training programme.

• Hiring & Training.

• Pre-opening.

• Full Kitchen Design.

• Quality Control.

• Safety Sanitation.

• Inventroy & Purchasing.

• Profit Enhancement.

• Guest Relations.

Chef Levent Karahan,

Pullman,

Executive Chef.

+90-536*******

+848********)

Chef Mustaffa Sahin

Executive Sous Chef,

Rixos the palm.

+971-**-***-****

Satyagit kotwal,

General Manager,

The Resort.

+91-989**-*****

PROFESSIONAL REFERENCES

PERSONAL DETAILS

Date Of Birth : 9th April 1986

Fathers Name : Mr Narayan Shetty

Address : B -207, Suraj Nagar, BP Road, Near Sai Baba Hospital Bhayandar East, 401105, Maharashtra, India. Marital Satus : Married

Nationality : Indian

Language Known : English, Hindi, Tulu, Marathi

Hobbies & Interests : Reading Books & Playing Chess Passport Detail

Date of Issue : 18-03-2019

Date of Expiry : 17-03-2029

Passport Number : T3937604

Place of Issue : Dubai

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